Description

A moist and flavorful Easter Hummingbird Cake made with bananas, pineapple, and pecans, topped with rich cream cheese frosting. Perfect for spring celebrations.

Ingredients

Units Scale

3 cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 large eggs, beaten
1 cup vegetable oil
1 1/2 tsp vanilla extract
1 (8 oz) can crushed pineapple, undrained
2 cups mashed ripe bananas (about 4 bananas)
1 cup chopped pecans
1 (8 oz) package cream cheese, softened
1/2 cup unsalted butter, softened
1 tsp vanilla extract (for frosting)
4 cups powdered sugar
1/2 cup chopped pecans (for garnish)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
Add eggs, oil, and vanilla extract. Stir until combined.
Fold in crushed pineapple with juice, mashed bananas, and chopped pecans.
Divide batter evenly between prepared pans and smooth the tops.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then remove from pans and cool completely on wire racks.
For the frosting, beat cream cheese and butter until creamy. Add vanilla extract.
Gradually add powdered sugar and beat until fluffy and smooth.
Spread frosting between layers, over top, and sides of the cake.
Sprinkle chopped pecans on top for garnish.
Refrigerate until ready to serve. Bring to room temperature before slicing.

Notes

Make sure bananas are very ripe for best flavor.
Toast pecans for added crunch and aroma.
Can be made a day ahead and stored in the refrigerator.
For easier frosting, chill the cake layers before assembling.

Nutrition

Serving Size: 1 slice
Calories: 580
Sugar: 48g
Sodium: 320mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 78g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg